Transylvanian traditional bread-making

...most of the households in the community of POŞAGA still have their own room dedicated to making BREAD (in Romanian "paine"). This room is very simple and consists of a small space-- where the woman works on the dough (which lays in a pretty big receptacle—and an oven in which can fit 10 to 12 breads and (according to the owner's taste) some pies (filled with cabbage, cheese, or herbs).
... first the dough should be worked on, for about 1 hour until it is ready to be left to yeast. Most bread in POŞAGA comes from wheat, very few do it from corn. An important aspect is the one concerning the yeast, as it is procured from the previous bread-production. So, the process of making new bread feels like an endless circle, tracing back to a bread production dating back maybe 40 years ago!

... after the dough has been enough worked on, the woman lets it rest for approximately 2 hours, so it can grow and be ready to become bread—in its raw form.

... then, the woman shapes the dough into bread and puts it into the oven. It has been always funny to observe that the embers, glowing with fire, are taken out of the oven with a wooden shovel!

...after another 40-50 minutes of patient waiting, the bread is ready! Up to 10 breads can feed a family of 4 for around 10 days. The best moment to feel the taste of a real bread is just few minutes AFTER it has been taken out of the oven: warm, crunchy on the outside, and soft in the inside, it makes your mouth melt with pleasure. Try it ;-)

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